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Smoked Salmon & Dill Mascarpone Toasts

Scott Phillips

Yield: Yields 16 canapes.



  • 8 oz. mascarpone
  • 2 Tbs. chopped fresh dill, plus 16 small fronds for garnish
  • Finely grated zest and juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • 1/2 medium fennel bulb (about 8 oz.), cut in half through the core and cored
  • 1 recipe Toast Points
  • 4 oz. sliced cold-smoked salmon, cut into 16 even pieces


  • Mix the mascarpone, dill, 1 tsp. lemon zest, and 2 tsp. lemon juice in a medium bowl. Season with salt, pepper, and more lemon juice or zest to taste. Using a sharp vegetable peeler, peel the fennel into long, thin strips by pressing firmly against it; season the strips with salt.
  • To assemble, spread the toasts with some of the mascarpone and then cut each toast into four even squares. Top each square with a couple of pieces of the fennel, a curl of the salmon, a dill frond, and a few grinds of black pepper.

Make Ahead Tips

You can make the mascarpone spread and prep the fennel several hours in advance. Keep both refrigerated; bring to room temperature before assembling.


Rate or Review


  • kancook | 08/30/2012

    Good and easy to make appetizer. Served at Christmas party. went over well.

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